|North Carolina BBQ Sauce and Pulled Pork|
Memorial Day has come and gone. My yard that was supposed to be weed free, trees trimmed, waterfall working and all chores completed is nowhere near ready for summer to begin. Officially, I have now chosen the first official date of summer, June 21st, to try to meet my yard deadlines. By that time, veggies will be in, seeds planted, dead trees cut down, new outdoor chairs bought, weeds gone, wagon welded, sprinklers fixed, swamp cooler on, and rabbits obliterated, or so the rabbit catcher has told me.
So far the rabbits are winning the game. Rabbit catcher put up heavy green plastic webbing around our fence. The rabbits chewed through the bottom. He blocked that hole off with a big rock and they then proceeded to chew through a spot two feet off the ground. It appears the rabbit catcher is training these rabbits how to fight back. He has now used an entire container of sriracha to spray what they are eating. They don’t like that but they haven’t left. With manly pride he caught a cute, bewildered, baby bunny by the scruff of his neck on Sunday. Quickly, he was banished into coyote territory as he ceremoniously was put in the car and driven away.
Yes, the rabbit catcher has been working hard catching rabbits and I am afraid that is why there are so many chores left on my list. My last few weekends have been spent cooking, though you wouldn’t know it from this blog. Memorial Day found me making this bbq sauce and all the fixings to go with pulled pork. My son even showed up when the rabbit catcher sent him a text from my phone saying BBQ at 6. Apparently, the rabbit catcher thought he might not show up if he sent it from his phone. It worked and he arrived and we were happy to see him.
|The bride’s color was purple.|
|Our friend’s china was from Gumps and perfect for this shower!|
|The mimosa bar.|
Last weekend found me and a few friends giving a bridal shower brunch. It was fun planning together and doing something that was also creative and fun to cook. The color of the day was purple and the shower was around the clock. Cheese souffle made an appearance as did mimosas and red velvet brownies. Definitely, a ladies brunch which worked out well, since no men were invited!
Yesterday found me waking up and thinking about what to tell you. That is until I went into the kitchen and discovered my son having breakfast. He decided to visit and arrived at midnight Sunday, but we were sound asleep. The dogs did bark and we didn’t even hear them. Creepy, my daughter said. The perfect Folger’s commercial… I thought, though I didn’t have Folger’s in my cup. He and I went for dim sum and then to the Asian grocery. Last night we made grilled meatball banh mi’s and I promise I will share soon.
But back to bbq. I believe man discovered fire and then man discovered bbq. I’m not sure when man discovered beer. As soon as man discovered sugar, well, that was probably when sauce was invented. There are so many varieties of sauce that it is hard to choose which to make. In this case I decided to go with a simple sauce as a smoked pork shoulder is so rich that it doesn’t require much to bring out its flavor. We also smoked a few chicken breasts and this sauce worked well with the chicken, too.
This is a tart sauce though it does have some sweetness. It is drizzled on and mixed with the shreds of pork to give it flavor and moisture. It also helps cut the richness of the pork. I don’t like mine quite as tart as apparently some North Carolinian’s do, so I admit to adding a bit more sugar and cutting back on the vinegar. It is a good sauce to keep in the fridge as it lasts a long time and is even good with things like grilled shrimp or salmon. Remember this is not sweet. It would be great for burritos or on a bbq chicken pizza as is is not cloying and it doesn’t make you pucker either.
We grill out a lot in the summer as we do not have air conditioning. Generally in Colorado it isn’t necessary as it usually cools down in the evenings. But my swamp cooler is closer to the bedrooms, which can make my kitchen quite hot to cook in. Therefore I tend to cook out-a lot! In that vein, I thought it might be fun to feature a sauce or a marinade a week that can be used for grilling. Stick with me and by the end of the summer I promise you will have marinades and sauces from around the globe to add to your grilling repertoire.
I’m going to send you to the Epicurious site for the pulled pork recipe. It is one I’ve made since apparently, July 1999. This is a winner. And a blue ribbon one at that. The flavor brings me back to our days of driving to Texas to visit the rabbit catcher’s parents. Along the way he knew of great small groceries or road side stands that served bbq on white sandwich bread with the sauce on the side. Hamburger dill pickles were on the side, too. The sandwich always came wrapped in waxed paper and handed to us with lots of cheap napkins and there was always an old splintery picnic bench, under the only tree in the area to sit at. I could never get enough of those $1.75 sandwiches. Anywho, this recipe reminds of those sandwiches found somewhere along the old highways of Texas. If the truck broke down which it did, more than it didn’t, we could always find bbq. There’s something to be said for that.
My North Carolina BBQ Sauce (Makes about 2 cups)
1/2 c white or apple cider vinegar
3/4 c ketchup (I use Heinz) Well, is there any other kind?
3 T brown sugar
1 t salt
1 t Tabasco
1/2 c water
Mix together and it is ready. Really, how easy is that?
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